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Easy Crispy Chinese Cashew Chicken

Easy Crispy Chinese Cashew Chicken Recipe - featured image
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A quick and easy homemade Chinese cashew chicken recipe featuring crispy chicken bites coated in a sweet-savory sauce with roasted cashews for a perfect crunch. Perfect for weeknight dinners and casual gatherings.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp soy sauce (for marinade)
  • 1 tbsp Shaoxing wine or dry sherry (optional, for marinade)
  • 1/2 tsp salt (for marinade)
  • 1/2 tsp white pepper or black pepper (for marinade)
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 large egg, beaten
  • 1/3 cup cold water
  • 2 tbsp soy sauce (for sauce)
  • 1 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 2 tbsp brown sugar
  • 1/2 cup chicken broth or water
  • 1 tsp cornstarch mixed with 1 tbsp water (slurry for thickening sauce)
  • 1 cup roasted cashews (unsalted preferred)
  • 1/2 cup sliced green onions
  • 1 small red bell pepper, diced (optional)
  • 2 garlic cloves, minced
  • Neutral oil with high smoke point (canola or peanut oil) for frying

Instructions

  1. Marinate the chicken: In a large bowl, combine chicken pieces with soy sauce, Shaoxing wine, salt, and white pepper. Let sit for at least 15 minutes.
  2. Prepare the batter: In another bowl, whisk together flour, cornstarch, beaten egg, and cold water until smooth and slightly thick but pourable.
  3. Coat and fry the chicken: Heat oil in wok or skillet to about 350°F (175°C). Dip marinated chicken into batter, letting excess drip off. Fry in batches for 3-4 minutes until golden and crispy. Remove and drain on paper towels or wire rack. For extra crunch, double-fry by returning chicken briefly to hot oil after first fry cools.
  4. Make the sauce: In a small saucepan, combine soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, and chicken broth. Bring to simmer over medium heat. Stir in cornstarch slurry slowly and cook until thickened, about 2 minutes.
  5. Combine everything: Toss fried chicken, roasted cashews, minced garlic, diced bell pepper, and green onions in the sauce. Stir gently to coat evenly without breaking the crispy chicken. Serve immediately over steamed rice or alongside stir-fried vegetables.

Notes

Maintain oil temperature at 350°F (175°C) for perfect crispiness. Double frying enhances crunch. Use unsalted roasted cashews to control saltiness. Cornstarch slurry is essential for sauce thickness. For gluten-free, substitute flour with rice flour or almond flour and soy sauce with tamari. For vegetarian, replace chicken with pressed firm tofu and use vegetable broth.

Nutrition

Keywords: cashew chicken, crispy chicken, Chinese recipe, homemade dinner, quick dinner, easy recipe, stir-fry, weeknight meal

Find it online: https://nadinetable.com/easy-crispy-chinese-cashew-chicken-recipe-5-steps-for-perfect-homemade-dinner/